Marinate pork ribs no longer than five days in the refrigerator, assuming that the meat has not passed its sell-by date. However, although it is safe to marinate this long, meats can become mushy if an acidic marinade is used.
When marinating meats, use a glass or plastic bowl or a resealable plastic bag. Do not use aluminum foil or a metal bowl, as they may give the meat a metallic taste. Additionally, never reuse the marinade for other meat because the bacteria from the raw meat can cross-contaminate other food. Before using leftover marinade as a basting sauce, boil it for five minutes.Learn More
Some types of ham can be unpleasantly salty as they are injected with brine or dry cured through a process in which the surface of the ham is salted and the ham is stored so that the salt penetrates it. To remove this excess salt, the ham needs to be soaked in water before it is cooked.Full Answer >
Woman's Day recommends adding acid, such as lemon juice, to meat that is too salty. Other recommendations include adding fat, such as oil, or something bland, such as bread, to absorb the salt.Full Answer >
To thaw pork chops quickly, place them in a cold tap-water bath. Pork chops require approximately 30 minutes of defrosting time per pound.Full Answer >
Chicken wings can be reheated using practically any heating means, but for best results, oven reheating is recommended. This is one of the best methods for keeping in the flavor and moisture and ensuring that the wings are heated evenly, and the process takes less than 30 minutes.Full Answer >